I’m so excited to share my favorite stuffed chicken breast recipe with you because it just oozes with flavor! This juicy chicken is stuffed with a deliciously creamy broccoli cheddar mixture, seared in a skillet, then baked in the oven. With over 500 five-star reviews, my recipe for broccoli and cheese stuffed chicken breast is a family favorite, and I hope you love it too!
Top Reader Reviews
Literally melts in your mouth it was the perfect flavor the cream cheese just adds so much to it it’s great I’ll be using this recipe a lot
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This is my daughter and my favorite meal. I make this over and over.
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Stuffed Chicken Breast with Broccoli Cheddar Filling
Chicken stuffed with broccoli, cream cheese, and cheddar is my secret to sneaking some veggies onto my kids’ plates. They never complain about the “green stuff” because they’re focused on the cheese. It’s become one of our favorite weeknight dinners, and I never get tired of making it. With such a simple ingredients list and such easy steps, it’s no wonder so many of you seem to love this oven-baked stuffed chicken breast recipe too!
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This is my family’s favorite dinner!
Okay, maybe it’s my favorite dinner — but I know my husband and kids love it too. Every bite of chicken is packed with a cheesy broccoli mix that melts in your mouth. And it’s so simple to make, I never get tired of it!
Broccoli and Cheese Stuffed Chicken Breast
Equipment
- Cast Iron Skillet (or another oven-safe skillet)
Ingredients
For the Chicken:
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground paprika
- 4 tablespoons olive oil (divided)
- 4 boneless, skinless chicken breasts (*)
For the Filling:
- 2 cups broccoli florets (chopped into smaller pieces**)
- ½ cup shredded cheddar cheese
- 6 ounces cream cheese (¾ brick, room temperature)
- 1 clove garlic (minced)
- kosher salt (to taste)
- ground black pepper (to taste)
Instructions
- Preheat oven to 375°F.
- Combine salt, pepper, onion powder, garlic powder, and paprika in a small dish. Drizzle the olive oil over the chicken breasts. Rub the seasoning mixture on the chicken and coat evenly.1 teaspoon kosher salt, ¼ teaspoon ground black pepper, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon ground paprika, 4 boneless, skinless chicken breasts, ground black pepper, 2 tablespoons olive oil
- Combine all filling ingredients in a bowl. Set aside.2 cups broccoli florets, ½ cup shredded cheddar cheese, 6 ounces cream cheese, 1 clove garlic, kosher salt
- Cut out a wide pocket in each chicken breast, being careful not to cut all the way through.
- Stuff each chicken breast with about ¼ of the filling.
- Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once heated, sear the stuffed chicken breasts on each side, but don’t cook through.2 tablespoons olive oil
- Place all 4 breasts in the skillet and transfer it to the oven. Bake for 25-35 minutes; until the chicken breasts are cooked through.
Notes
- When stuffing chicken breast, cut horizontally into the side of each one with a paring knife. Remember: we are creating a pocket, not cutting it in half.
- Be careful not to overstuff the chicken. Not only will this cause a mess, but it could interfere with even cooking.
- To check for doneness, insert an instant-read meat thermometer into the thickest part of the chicken. It should reach an internal temperature of 165°F degrees before consuming.
- If your chicken is starting to brown too quickly in the oven, loosely cover the pan with foil to prevent burning.
- For a different texture and flavor, you can use Boursin, ricotta, or goat cheese for the filling instead of cream cheese.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Foolproof Tips
- Use large chicken breasts. For any stuffed chicken recipe, it’s best to use 8-12 oz. breasts — I recommend at least 10 oz. This leaves plenty of room for the filling!
- Don’t cut all the way through. When cutting into the chicken breast before stuffing, create a pocket — don’t slice it completely in half. Cut horizontally into one side of each piece with a paring knife, leaving the rest of the breast connected around the top and bottom.
- Use an oven-safe skillet. It works wonders for even cooking, and can transfer from the stove right to the oven, making this a one pan recipe. If you don’t have cast iron or another oven-safe pan: sear the chicken in a skillet first, then transfer to an oven-safe dish before baking.
Watch one of our trusted recipe testers make this!
This is my favorite stuffed chicken recipe, and Kristina shows us how easy it is.
How to Make Stuffed Chicken Breast Step by Step
Prep: Gather the list of ingredients for this easy stuffed chicken breast recipe. Set out the cream cheese so it can soften — this will make it easier to mix into the filling. Preheat the oven to 375°F. Then chop up the broccoli into bite-sized pieces, and mince the garlic.
Season the Chicken: In a small bowl, combine 1 teaspoon of kosher salt, ¼ teaspoon of ground black pepper, ½ teaspoon of onion powder, ½ teaspoon of garlic powder, and ¼ teaspoon of ground paprika. Drizzle 4 boneless, skinless chicken breasts with 4 tablespoons of olive oil, then rub the seasoning mixture evenly all over.
Make the Filling: In a bowl, combine 2 cups of chopped broccoli, ½ cup of shredded cheddar cheese, 6 ounces of softened cream cheese, 1 minced clove of garlic, and salt and pepper to taste.
Cut the Pockets: Next, place your hand firmly on top of the chicken, and use a paring knife to cut a wide pocket into the side of each chicken breast. Be sure not to cut all the way through.
Stuff the Chicken: Stuff each chicken breast with an even amount of broccoli and cheese filling. They should be pretty full, but don’t overstuff, or the filling won’t cook all the way through.
Sear the Chicken: Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts on each side to brown (2-3 minutes per side), but do not cook all the way through. If using a smaller skillet, sear 2 at a time.
Bake the Chicken: Place all chicken in the skillet, move to the oven, and bake broccoli and cheese stuffed chicken breasts at 375°F for 25-35 minutes, or until the chicken and filling are cooked through to 165F.
Serve: This broccoli stuffed chicken is quite filling on its own, so I prefer to serve it with a simple salad or some veggies on the side. This is a great high-protein, keto-friendly dish, but you can also add a simple grain if you like.
How to Store, Freeze, and Reheat
Let stuffed chicken breast cool before storing in an airtight container.
- Fridge: Keep in the refrigerator for up to 3 days.
- Freezer: Tightly wrap stuffed chicken in 2 layers of plastic wrap and 1 layer of aluminum foil. Keep in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- Reheat: Reheat chicken in a 350°F oven for 15-20 minutes, or until warmed through.
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